I once read somewhere that eating baked beans with eggs was “so redneck.” Since my husband likes to claim he is “so redneck” and yesterday I witnessed him playing with fire for about an hour on a charcoal grill while blasting George Strait even though all of our neighbors were outside – and he also really likes this snack, maybe it is. But I dunno. It’s just SO GOOD.

Also, can we talk about how excited I am for grilling season? Yesterday we grilled a ton of food and I’m prepared to do the same all week. I mean, technically all year is grilling season here but now it’s like, I-can-stand-outside-without-hating-life-and-drink-frosty-beer-in-the-sun grilling season. You know it.

So these beans. These freaking beans. They accompanied our pork sandwiches a few weeks ago and I think… just might be perfect for memorial day. Unless you’re feeling bourbon and all traditional-like. This week is going to be memorial day food overload. SO READY.

I’ve been eating beans and eggs for years – in fact, I’ll often make extra baked beans just so I can have them for breakfast for a couple mornings the following week. But the eggs need to be fried or poached, with ridiculous runny yolks so the whole mess marries together and creates a fabulous flavor explosion that fits perfectly on seedy, crunchy toast.

I’d be okay with never saying flavor explosion again. It’s true

These baked beans aren’t your regular old stand-bys. I used cannellini beans instead of my usual navy and while they are still saucy, they aren’t quite as saucy as slow-cooked versions. With beans ranking up there as one of my favorite foods (seriously, in all capacities), I wanted these white beans to shine.

With the bacon, of course.

I’m almost embarrassed to share what a run of the mill meal this is for me, but it’s one I crave every summer. It’s like my second option to avocado toast, when all the avocados have those gross little brown hairs in them or are being totally facetious in appearance and actually black inside. Like THIS. Feel it.

Directions:

Preheat oven to 325 degrees F.

Take three slices of bacon and chop them. Heat a large cast-iron skillet over medium heat and add bacon. Once some of the fat has rendered, add the onion and stir to coat. Cook until the onion is softened and the bacon is crispier, about 5 to 6 minutes. Stir in the garlic and cook for another minute. Stir in the brown sugar, vinegar, molasses, mustard, paprika salt and pepper. Stir until the sugar dissolves and everything is combined. Add the beans and the chicken stock, stirring to mix. Bring the mixture to a boil and simmer for 5 minutes. Place the remaining bacon strips directly on top of the beans (you can cut them in half if you'd like).

Place the skillet in the oven and cover it with a lid or tent it with aluminum foil. Bake for 2 hours or even a bit longer as the beans soak up the liquid. Taste before serving and season additionally if needed. My favorite way to eat these is on buttered toast with a fried egg.

If eating beans with eggs is what being a redneck is, then SIGN ME UP! I love baked beans, and these look like heaven, with their crunchy bacon topping. Also, don’t British people love baked beans? British = posh, so I choose to believe that these are super fancy.

Those beans look absolutely amazing! I love combining them with bacon and serving with eggs – I’ve never had beans and eggs together but with the bacon tying it together, I think it would be great for a fun new breakfast idea!!

These look simply amazing Jessica, thank you. I’ve been after a good homemade baked bean recipe for ages.

And I don’t see eggs and beans as “so redneck”, that is a common combination which makes up part of a good old British Full English breakfast. Then again, this is coming from the girl who is currently sitting out on the patio in the middle of the English countryside sipping on iced tea and blasting retro Blake Shelton to the surrounding wildlife..!

I love baked beans for so many reasons – it just tastes so good! On toast, with a runny egg is paradise. I am going to have to break up my breakfast routine and serve this as a surprise breakfast one day!

I remember eating many baked bean sandwiches as a kid! They were beans out of a can though, and yours sound SO much better. Like you, I’m SO pumped about grilling season. I made cod on the BBQ last night and I’m pretty sure I’ll do the same again today (lunch maybe?) because it was just awesome.

TOTALLY agree with your grilling sentiments. My post today highlights the same thing! I’m pumped for grilling season. Also, redneck or not, these beans look fabulous. You KNOW I’m all about a runny egg yolk on just about anything. These beans are no exception.

Hi!!
I just stumbled upon your website and I am hooked. I absolutely love your personality, gorgeous photos and delicious recipes.
My friend and I have recently decided to join forces and combine our blog together. I keep reading (and as I read on one of your posts as well) that finding your “own voice” is so important and although I struggled at first, your blog has allowed that to “click” for me and now I get it. I’m so excited to start cooking and writing. Thank you for that!! and for sharing your passion and life as well.
Happy eating!
Michelle

ohhh! one after thought, my hubby is really into “cheat meals” where he allows himself to eat anything he wants with no regrets once a week. Baked beans with bacon and eggs on toast was one of them! I can’t wait to surprise him with this bad boy of a recipe!!
Thanks again!

I saw this on IG and had to pop over. And I’m so glad I did! I don’t know what’s better, the recipe itself (amazing!), or the way you describe it as trashy summer comfort food. Love your husbands taste in music too. Guess I am a redneck cause this sounds amazing!!

Baked beans with eggs and bacon is such a British staple. Go anywhere in the UK and ask for a full English breakfast and you’ll get beans, eggs, bacon, toast, sausage and normally fried tomato and maybe some fried mushrooms. It’s something they take very seriously and would be quite offended to hear it called redneck!!

Baked beans with eggs and bacon is such a British staple. Go anywhere and ask for a full English breakfast and you’ll get beans, eggs, bacon, toast, sausage and normally fried tomato and maybe some fried mushrooms. It’s something they take very seriously and would be quite offended to hear it called redneck!! This homemade version sounds delicious!

You should put a warning somewhere that these could be addictive. I have a feeling once I try these I’ll be hooked. I grew up on beans on toast, a privileged life for sure, but these go way beyond what Heinz used to serve us. Thanks!

I’m currently going through recover for a tonsillectomy.. and i just wanna say thanks for you blog! I get to eat with my eyes every day! Makes me more hungry, but overall I think it helps me get through this recovery period a little better, even though it’s also making me crazy!

One of my husband’s very favorite things to eat in all the world is Heinz beans on toast. It’s an English thing, I guess. It’s not a bad meal, actually. I’m going to give this a try. To us, this would be fancy. Looks amazing!

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About Jessica

I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.

I am madly, passionately, inexplicably in love with food. Bacon makes me beam. Chocolate makes me shout from the rooftops with joy. Vegetables and I are the best of frenemies. My perfect world would include none of them.
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